Warm Olivada

Name: Warm Olivada
Ingredients: 1 garlic clove, peeled; 1 pinch kosher salt; 34 teaspoon orange zest (finely chopped or grated); 1 tablespoon chopped fresh thyme; 1 teaspoon chopped fresh thyme; 6 ounces green olives, pitted and coarsely chopped; 6 ounces black olives, pitted and coarsely chopped; fresh ground black pepper

8 ingredients

3 steps

Ingredients

1 garlic clove, peeled
1 pinch kosher salt
34 teaspoon orange zest (finely chopped or grated)
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh thyme
6 ounces green olives, pitted and coarsely chopped
6 ounces black olives, pitted and coarsely chopped
fresh ground black pepper

Directions

1

In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.
2

Add the orange zest and thyme and pound to a course paste Add the olives and continue pounding until they are reduced to a very course mash Add pepper to taste.
3

To serve, spoon the olivada into a small skillet, add a tbsp or two of water and heat, stirring frequently, over moderate heat until hot Serve at once with peasant bread.